People's sensitivity to sugar is somewhat different, if coffee must be added, how should it be added? What are the categories of "sugar" in coffee?
Let's classify the "sugar" of coffee today!
One. Toffee, caramel, honey, maple candy
The first major distinguishing sign is its "viscosity", which is related to our taste and the degree of sweetness, and can also be confirmed from the sense of smell, simply boiled down to toffee 〉caramel 〉 honey 〉 maple sugar, maple sugar raw material is not sugar cane, it is made of maple xylem sap syrup, the sugar in the sap of the tree is converted from the starch stored by the maple tree over the winter. Caramel, that is, the product of the coking reaction of the sugar after continuous heating and dehydration, the raw material is not limited to white sugar. This consistency can be expressed as we smell the coffee at the bottom of the cup after drinking the coffee, and it makes you feel greasy? Or is it relatively light? In addition, the taste of honey is a little sour and fermented, while the smell of maple sugar is lighter and more woody.
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The first major category of sugars is more determined by the variety of coffee, the treatment method and the various chemical reactions in roasting. For example, honey-treated coffee is sweeter than washed coffee, and the elongated Mena reaction and caramelization reaction in roasting can also make the coffee develop more sweet, but it must be remembered: too much.
In terms of beans, for example, the golden mantnin in Indonesia has caramel sweetness, and the Kenyan Asalia is honey sweet (the variety and processing method are different). In practice, we have to distinguish from hot to cold, from wet to afterglow, especially when coffee is close to room temperature, the sweet smell is easier to capture.
Two. Brown sugar, brown sugar, white sugar
The second category is that sucrose is distinguished in different purities and sweetness, although from the purity of white sugar 〉brown sugar 〉 caramel, but in the coffee we have to add a sense of smell, which makes the sweetness in the coffee brown sugar 〉brown sugar 〉 white sugar, the degree of sweetness is different, giving us a different feeling, which can be controlled by adjustment when we make hand-brewed coffee, which is the so-called "how to extract more sweetness".
How to choose syrup? Flavor syrup OR monosaccharide syrup?
When we choose the sweetness of increasing or decreasing sugar, there are two main judgments, one is the flavor type of syrup, which will increase the flavor after being added; the other is the base type of syrup, which has no special flavor after addition, and only increases the sweetness.
For example, we can't do the vanilla latte because the flavor of vanilla disappears when the syrup is removed.
How to choose granulated sugar? White Sugar OR Brown Sugar?
Sugar part, common is white sugar and brown sugar, in the sweetness, the sweetness of white sugar is more concentrated, the dissolution is relatively fast, the integration of sugar and coffee will sometimes be unsatisfactory, some beans will change from bitter to sour after encountering white sugar; either sweet and bitter coexist, very sharp and prominent taste.
The sweetness of brown sugar is more natural, the dissolution rate is relatively slow, the composition is more natural, the additives contained are relatively small, and there will be additional caramel aromas and the original taste of sugarcane, and the taste level is richer.
In the flavor syrup part, common cocoa, vanilla, caramel and hazelnuts, etc., different kinds of espresso, will add different flavor syrups, for example: Mocha will add cocoa (chocolate) syrup.
Artificial sweetener part, mainly sugar substitutes and sugar balls, the main function of sugar substitutes, in addition to low calories, diabetics can also be used, because it is not real sugar, just with sweet additives,
Sugar balls are commonly known as fructose, transparent and colorless, no special flavor, only increase sweetness, usually used in iced milk tea, ice latte and other beverages.
Coffee with a milk sugar-like sweetness fascinates many people, but everyone's sensitivity to sugar is different, white sugar, saccharin, brown sugar are very different, but if you have to add sugar, then it is best to use brown sugar!
